Soak the goat meat overnight in 2 cups of white vinegar and salt. The following day thoroughly clean the meat with lime, followed by 1 sour orange (squeeze the juice into a separate container prior to cleaning and reserve), scrub the meat vigorously. This step is important because it will help mask the heavy “goat” smell

Meanwhile, boil some water, with salt. Once the water has come to a boil (and you are done cleaning the goat), pour it over the cleaned goat meat. Allow to stand for 5 minutes. Remove the meat from the hot water and put into a deep pot. Fill with
water.

Boil the meat for an hour or until it’s tender. While the meat is boiling taste the broth (it should be flavorful, slightly acidic). Once the meat is fully cooked, remove from the liquid (you can reserve some of the liquid to make a sauce).

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KreyolCuisine includes recipes from various Creole cultures. From Louisiana, to Haiti and taking a walk through the Seychelles, not to mention the countless other Creole colonies established during the many European explorations.